Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- 12 corn tortillas
- Optional toppings: chopped cilantro, crumbled queso fresco, diced avocado, lime wedges
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
2. Add the chopped onion and cook for 2-3 minutes until softened.
3. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the diced tomatoes, chipotle peppers, oregano, cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine.
5. Add the chicken breasts to the skillet and spoon the tomato mixture over the top of the chicken.
6. Reduce the heat to medium-low and cover the skillet with a lid. Cook for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
7. Remove the chicken from the skillet and shred it using two forks.
8. Return the shredded chicken to the skillet and stir to combine with the tomato mixture.
9. Heat the tortillas in a dry skillet or on a griddle until warm and pliable.
10. Assemble the tacos by spooning the chicken tinga mixture onto the tortillas and adding any desired toppings.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the onion and garlic, medium-low heat for cooking the chicken tinga mixture.
Serving size:
This recipe makes 12 tacos, serving size is 2 tacos per person.
Nutritional information:
Calories per serving: 267
Total fat: 8g
Saturated fat: 2g
Cholesterol: 53mg
Sodium: 424mg
Total carbohydrates: 27g
Dietary fiber: 4g
Total sugars: 3g
Protein: 22g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Fire-roasted diced tomatoes can be used instead of regular diced tomatoes.
- Ancho chili powder can be substituted for the chipotle peppers in adobo sauce.
Variations:
- Use the chicken tinga mixture as a filling for enchiladas or tostadas.
- Add a can of drained and rinsed black beans to the chicken tinga mixture for added protein and fiber.
- Use the chicken tinga mixture as a topping for a taco salad.
Tips and tricks:
- Use tongs to shred the chicken for easier and quicker shredding.
- Make the chicken tinga mixture ahead of time and reheat it when ready to serve.
- Double the recipe and freeze the leftovers for a quick and easy meal later on.
Storage instructions:
Store the leftover chicken tinga mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken tinga mixture in a skillet over medium heat until heated through.
Presentation ideas:
Serve the tacos on a platter with the toppings arranged in separate bowls for a DIY taco bar.
Garnishes:
Chopped cilantro, crumbled queso fresco, diced avocado, lime wedges.
Pairings:
Serve the tacos with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob.
Troubleshooting advice:
If the chicken tinga mixture is too dry, add a splash of chicken broth or water to loosen it up.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken tinga is a traditional Mexican dish that originated in the state of Puebla.
Flavor profiles:
The chicken tinga has a smoky and slightly spicy flavor from the chipotle peppers in adobo sauce.
Serving suggestions:
Serve the tacos with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican